Ingredients
- 2 ready-cooked boiled corncobs
- 20 g flakes
- 8 eggs
- butter
- salt
- black pepper
For the egg recipe shot with corn and parmesan, divide each cob into 4 spools and brown them, on all sides, in a pan with a small knob of butter for about 5 '.
Open the eggs, pour them into a pan with a knob of butter and a pinch of salt; cook them covered for about 2-3 '. Then, with the help of a lid, turn them over and cook them upside down for another 2-3 '.
Serve the eggs with the cobs, parmesan flakes and crushed or ground black pepper.
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